牛肉滑蛋蛤肉煲
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<div class="y">2014-1-17 15:52 上傳</div>
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<strong>主料：牛肉200克，雞蛋2個，蛤蜊肉100克<br />
調料：食鹽2克，姜5克，蒜5克，料酒10克，生抽5克，蚝油5克，水澱粉10克，細香蔥2根，白胡椒粉少許，泡紅椒2個，植物油20克<br />
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牛肉滑蛋蛤肉煲的做法<br />
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1.準備好食材，蛤肉反覆清洗乾淨，瀝乾;牛肉加入鹽、料酒、生抽、白胡椒粉、水澱粉拌勻，醃製15分鐘;泡紅椒用刀剁碎和蒜蓉薑末混合<br />
2.鍋燒熱，倒入蛤肉清炒，炒乾水至八成熟<br />
3.雞蛋磕入料理碗內，打散成蛋液，把炒好的蛤肉倒到蛋液中，加蚝油拌勻<br />
4.鍋再次燒熱，倒入10克植物油，下蛤肉蛋液，待一面凝結後，翻面煎透<br />
5.準備好鐵鍋，底下墊上香蔥段，把煎好的蛤肉蛋放到香蔥上<br />
6.鍋裡再倒入植物油，下辣椒蒜蓉和薑末爆香，把牛肉放入鍋內一起翻炒至牛肉剛變色<br />
7.把剛炒變色的牛肉連湯汁一起倒到蛤肉蛋上<br />
8.再撒上蔥花，把鐵鍋放到